AIP Peach and Prosciutto Caprese Salad
Prep time: 
Total time: 
Serves: 4
  • 2 peaches (or other ripe stone fruit) cut into quarters
  • ½ cup AIP mozzarella cheese torn into bite size pieces (substitute real grass-fed pastured mozzarella cheese, AIP reintroduction)
  • 4 prosciutto slices cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 4-6 basil leaves, amount depends on taste and size
  • OPTIONAL, REINTRODUCTION: 1 tomato cut into quarters (not pictured)
  1. Assemble the salad by placing the peaches, cheese, prosciutto on a small plate or platter. Drizzle the oil and vinegar and then top with basil leaves. Serve immediately.
Recipe by Autoimmune Wellness at